Perfect Tomato Bruschetta
- PREP 15min
- COOK 5min
- TOTAL 20min
When serving this classic bruschetta, make sure that you spoon some of the tomato juices from the bowl over each bread slice. Thanks to the tomatoes, olive oil, and salt, that liquid is pure gold! If you have any extra, use it as a dip for more bread or just sip on it (it really is the best!).
You Will Need
12 slices Italian or French bread, 1/2-inch-thick
3 cloves garlic, peeled and left whole
1 pound (450g) ripe fresh tomatoes, at room temperature, 3 to 4 medium
2 tablespoons extra virgin olive oil, plus more for the bread
12 basil leaves, thinly sliced
Salt and fresh ground black pepper
6 ounces fresh mozzarella, torn into small pieces, optional
Directions
1Prepare tomato topping: Chop the tomatoes into 1/4-inch pieces, then add to a medium bowl with a generous pinch of salt, a small pinch of black pepper, and 2 tablespoons of olive oil. Stir and let sit for 10 minutes.
2Prepare the bread: Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat. Drizzle the bread slices with the remaining olive oil and grill for 2 to 3 minutes on each side until warmed through and grill marks appear.
3Rub garlic over the bread: Rub one side of the warm grilled bread with garlic (two to three strokes per slice should do it), and then place onto a serving plate with the garlic-rubbed side facing up.
4To finish: Stir and taste the tomatoes, then add more salt or pepper as needed. Spoon a generous amount of tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over the tomatoes, and add basil and optional mozzarella. Serve immediately.
Adam and Joanne's Tips
- Canned tomatoes: If you cannot access sweet, ripe tomatoes, use high-quality canned whole tomatoes. Reserve the juice for another recipe and chop the whole tomatoes for the bruschetta. We love San Marzano tomatoes and have also been very happy with canned Muir Glen tomatoes.
- Balsamic vinegar: For extra flavor, stir 1 to 2 teaspoons of balsamic vinegar into the tomatoes. Or, after assembling the bruschetta, drizzle over a balsamic glaze.
- The nutrition facts provided below are estimates. We did not include mozzarella.